diff --git a/food_related/Lentil.md b/food_related/Lentil.md
index 453b191..8a4f41e 100644
--- a/food_related/Lentil.md
+++ b/food_related/Lentil.md
@@ -2,6 +2,7 @@
 
 ## Ingredients
 
+- 3 cups green lentils, rinsed
 - 2 tbsp olive oil or ghee
 - 2 yellow onions, peeled and diced
 - 2 carrots, peeled and diced
@@ -11,10 +12,9 @@
 - 1½ tsp ground cumin
 - 1 tsp ground coriander
 - ½ tsp smoked paprika
-- 3 cups green lentils, rinsed
 - 1 large potato, peeled and diced
 - 2 bay leaves
-- 9 cups vegetable or chicken stock
+- 7-8 cups vegetable or chicken stock (reduced from original)
 - Juice of 1 lemon
 - Salt and pepper to taste
 - Optional: diced chicken or sausage
@@ -22,24 +22,28 @@
 
 ## Instructions
 
-1. In a large pot over low heat, caramelize onions in oil for about 30 minutes, stirring occasionally.
+1. Soak lentils: Place lentils in a large bowl and cover with cold water. Let soak for 8 hours or overnight. Drain and rinse before using.
 
-2. Increase heat to medium. Add carrots, celery, and garlic. Cook 5-6 minutes until lightly browned.
+2. In a large pot over low heat, caramelize onions in oil for about 30 minutes, stirring occasionally.
 
-3. Stir in tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute.
+3. Increase heat to medium. Add carrots, celery, and garlic. Cook 5-6 minutes until lightly browned.
 
-4. Add lentils, potato, bay leaves, and stock. If using, add diced meat now.
+4. Stir in tomato paste, cumin, coriander, and smoked paprika. Cook for 1 minute.
 
-5. Cover and simmer for 35-45 minutes until lentils are tender.
+5. Add soaked lentils, potato, bay leaves, and stock. If using, add diced meat now. Start with 7 cups of stock; add more if needed during cooking.
 
-6. Remove bay leaves. Use an immersion blender to partially puree the soup.
+6. Cover and simmer for 20-30 minutes until lentils are tender. (Cooking time reduced due to soaking)
 
-7. Season with salt, pepper, and lemon juice.
+7. Remove bay leaves. Use an immersion blender to partially puree the soup.
 
-8. Serve garnished with parsley and optional yogurt or feta.
+8. Season with salt, pepper, and lemon juice.
+
+9. Serve garnished with parsley and optional yogurt or feta.
 
 ## Notes
 
+- Soaking lentils can reduce cooking time and may make them easier to digest.
+- If you forget to soak, you can still make the soup with unsoaked lentils. Just increase cooking time in step 6 to 35-45 minutes and be prepared to add more liquid.
 - For deeper flavor, caramelize onions in advance using a slow cooker.
 - Substitute vegetable stock for a vegetarian version.
 - Adjust liquid as needed for desired consistency.